Arepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado
Arepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado are crispy corn cakes filled with smoky chicken, creamy avocado, sharp cheese, and tangy onions for a bold and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Latin American
- Diet: Halal
Ingredients
- pre-cooked cornmeal (masarepa)
- warm water
- salt
- olive oil or butter
- cooked pulled chicken
- barbecue sauce
- cheddar cheese, shredded or sliced
- avocado, sliced
- red onion, thinly sliced
- vinegar
- sugar
- salt (for pickling)
- lime juice (optional)
Instructions
- In a bowl, mix masarepa, warm water, and salt until a soft dough forms.
- Let the dough rest for 5 minutes.
- Divide and shape into round flat discs.
- Heat oil or butter in a skillet over medium heat.
- Cook arepas for 4–5 minutes per side until golden and cooked through, then set aside.
- Mix pulled chicken with barbecue sauce until coated.
- Combine sliced red onion with vinegar, sugar, and salt and let sit for 10–15 minutes.
- Slice open arepas to form pockets.
- Fill with BBQ chicken, cheddar cheese, avocado slices, and pickled onions.
- Add lime juice if desired and serve immediately.
Notes
- Use masarepa for authentic texture; regular cornmeal will not work.
- Swap chicken with pork, beef, or plant-based alternatives.
- Try different cheeses like mozzarella or pepper jack.
- Store components separately to avoid sogginess.
- Reheat arepas in a skillet for best texture.
Nutrition
- Serving Size: 1 arepa
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 75 mg
